Snack Time

Snacks are universally loved and the snack market continues to proliferate. Time-starved consumers are substituting snacks for meals several times a week. 84.51°’s Consumer Digest: Snacking Trends May 2024 report¹ revealed shoppers are snacking more frequently than they did last year. In 2023, 15% of shoppers claimed to snack multiple times a day compared to 27% in 2024. According to Mondelz International’s research² from its fifth annual State of Snacking report, 88% of consumers snack at least once a day, while 60% claim that they eat snacks twice a day. Younger shoppers (Gen Z and Millennials) are on average snacking more, with 94% saying they have one or more snacks a day, and 68% said they have at least two snacks a day. 3 out of 4 snackers “have ritualized snack time,” dedicating specific times during the day to snack. 46% of Americans eat three or more snacks each day, according to Circana³. More consumers are integrating their favorite snack products into meals, up 35% over previous years. Once a week, over half of consumers proudly use snacks as a key ingredient in no-prep dinners, while more than one-third seize this opportunity multiple times a week, according to the 2024 Frito-Lay US Snack Index⁴. Modern charcuterie boards, animal-based and plant-based meat snacks, and flavored cheeses are gaining momentum in the snack space.

MODERN CHARCUTERIE BOARDS

Charcuterie⁵ is a French term that refers to the preparation of meat products into various cuts, sausages, and preserved meats. Modern charcuterie boards, also called grazing boards, are increasingly popular. Modern charcuterie boards often feature traditional preserved meats and cheeses but are accompanied by sliced bread, crackers, fruit, pickles, spreads, and nuts. Charcuterie was the top 3 menu trend on the National Restaurant Association’s What’s Hot 2023 Culinary Forecast⁶. Tastewise’s research⁷ showed social conversations about charcuterie have increased by 2.41% over the past year. According to Datassential⁸, 52% of U.S. consumers are aware of charcuterie, up 15% over the last two years. Of those who have tried charcuterie, 76% like or love it. Furthermore, the incidence of charcuterie boards on restaurant menus is up 84% over the last 10 years. Often used for entertainment, some consumers are opting for charcuterie boards as a snack instead of a meal. Mintel⁹ notes “that boundaries between meals and snacks have become less distinct as consumers turn to larger servings of their favorite snacks for a meal and vice versa.” TikTok popularized the #GirlDinner trend and “meals assembled from convenient ingredients and prepared by one person, for one person – saw an increase in launches of items like charcuterie boards, bite-sized snacks, and single servings of meat,” per Mintel¹⁰. In a July 27, 2023, New York Times article¹¹, Girl Dinner was described as “akin to an aesthetically pleasing Lunchable: an artfully arranged pile of snacks that, when consumed in high enough volume, constitutes a meal.” Frito-Lay’s research⁴ debates that the #GirlDinner is not just for women. 92% of men report being just as likely to use snack foods in meals as 93% of women, with 36% pushing snack and meal boundaries more than in previous years.

Charcuterie boards are versatile, require minimal prep, allow for artistic presentation and experimentation, and offer global flavors with a variety of contrasts in texture. Brands have taken notice and are offering meat and cheese snack combinations. For example, Volpi Foods has added Pepper Jack and Genoa Salame Roltini Singles to its lineup, which combines pepper jack cheese and thinly sliced salami in a rolled format. Additionally, the brand launched Snack Cups in two varieties: Cheddar Cheese with Uncured Pepperoni and Fontina Cheese with Genoa Salame. Similarly, Brooklyn Cured expanded into snacks with premium meat pairings and flavored cheeses. The company dropped four Snack Packs: Bresaola & Gouda, Bresaola & Truffle Gouda, Smoked Beef Salami & Gouda, and Tuscan Red Wine Beef Salami & Rosemary Gouda.

Trilogy Flavors offers a diverse portfolio of meat and cheese flavors. Get your party started and let Trilogy add flavor to your charcuterie boards. Contact us today!

MEAT SNACKS

Originally driven by the paleo diets and Whole 360 lifestyles, meat snacks such as jerky and chips started emerging in 2019. 31% of consumers snack on jerky/meat snacks, per 84.51°¹. With meat as a focus, charcuterie boards have fueled consumers’ continued interest in meat snacks with protein as a main driver. 67% of consumers tried to consume more protein in 2023, per IFIC¹². According to Frito-Lay⁴, 55% of Americans cite protein as the most important nutritional attribute of their snacks and meat snacks meet the criteria to provide protein and flavor. According to SNAC International¹³, meat snack sales increased 1.3% to nearly $2.6 billion for the 52 weeks ending January 28, 2024. In convenience stores, meat snacks reached $44.4 billion in dollar sales, for the 52 weeks ending March 16, 2024, according to NielsenIQ (NIQ)¹⁴.

Like other food and beverage categories, consumers seek unique experiences and look for multicultural flavors in their meat snacks. Convenience Store News¹⁵ noted that jerky brands are rolling out more meat snacks flavored with red pepper, chili, and other seasonings that bring the heat. This trend was observed at the Convenience Distribution Association’s (CDA) 2024 Marketplace show. For example, Jack Linkʼs and Frito-Lay have teamed up. This year, the iconic brands released Fritos Chili Cheese flavor in Jack Link’s meat products. Last year, Doritos Spicy Sweet Chili and Flamin’ Hot flavors were introduced. Jack Link’s exhibited Duos, a new product, which highlights two flavors of beef jerky in one bag, a this year’s Sweets and Snacks Expo¹⁶. The range includes Buffalo and Ranch, Mango and Jalapeno, and Original and Teriyaki flavor pairings. Last year, Slim Jim’s launched the Monster Chile Limon flavor “to meet the rapidly-growing consumer demand for globally inspired flavors.” In addition to unique flavor profiles, the younger generation is interested in the chewy texture of meat snacks. According to Alpha-Diver’s¹⁷ research, meat snacks/jerky appeal to Gen Z because the physical act of chewing contributes to stress reduction.

Trilogy’s R&D team specializes in oleoresin blends that flavor a wide range of processed meat products. Let Trilogy meat your snack flavor needs. Contact us today and request your samples here.

CHEESE PLEASE

Cheese is a mainstay in the dairy category, with annual sales climbing. The U.S. cheese snack category saw 4.1% growth and reached nearly $2.9 billion, according to SNAC International¹³. Brands that claimed “100% cheese” resonated with consumers for their high protein/low carb benefits. The global cheese snack market is projected to reach $75.1 billion in 2024 and could grow at a CAGR of 6.5% over the next decade, according to CoBank’s Knowledge Exchange report¹⁸. 84.51°’s data¹ showed that cheeses (70%) came in No. 1 in 2024 for snacks, up from 67% in 2023.

Innovations in flavored soft and hard cheese abound, with whipped cheeses trending. For example, Boursin launched a limited-edition Rosemary & Black Garlic flavor described as “rich, savory, and both creamy and crumbly.” Castello has expanded its portfolio with three whipped cheese dips: Garlic & Herb (with parsley and basil), Cracked Pepper, and Paprika & Chili. Cedar’s Foods introduced feta dips in three flavors Garlic & Chive, Kalamata Olive, and Spicy Pepper. Philadelphia Cream Cheese debuted Whipped French Onion and Whipped Chipotle varieties. Bel Brands USA extended The Laughing Cow range with a Creamy Jalapeño flavor and introduced a Babybel Variety Pack that features Monterey Jack (2023), Original, and White Cheddar cheeses. Cracker Barrel Cheese added two new artisan block cheese flavors: Dill Havarti and Truffle Cheddar. Kraft dropped a trio of new block cheeses called Flavor Fusions in three varieties: Buffalo Ranch Monterey Jack, Garlic & Herb Cheddar, and Tomato Basil Monterey Jack. Saputo USA is releasing a Wensleydale Mango Ginger in the fall. It will join Great Midwest Blueberry Cobbler and Wensleydale Mimosa flavors.

Trilogy creates leading-edge cheese profiles for hard and soft cheeses in oil-soluble and water-dispersible formats. Cheese snacks are ripe for innovation. Be the big cheese and contact us today!

PLANT-BASED ACTIVITY FOLLOWS ANIMAL-BASED PRODUCT TRENDS

According to the Good Food Institute (GFI) and the Plant Based Foods Association (PBFA)¹⁹, the U.S. plant-based food market was worth $8.1 billion in 2023. Plant-based innovation continues to mimic the animal-based meat and cheese product trends. Influenced by the popularity of charcuterie boards, brands now offer vegan, plant-based interpretations of meat and cheese snacks. For example, the Spanish brand Rollito Vegano offers 100% vegan Spanish dry-cured meats labeled “sin” meaning “without.” The line includes Sinjamón (ham), Sinfuet (sausage), Smoked Sinfuet (sausage), and most recently Sinchorizo (chorizo). German brand Rügenwalder Mühle added Mühlen Salami Peperoni to its line. The product is described as “reminiscent of a salami freshly sliced from the piece.” California-based Renegade Foods, a producer of plant-based charcuterie products, offers a Plant-Based Salami Sampler 3-pack that includes Smoky Soppressata, Spicy Chorizo, and Sweet Toscana.

Like animal-derived cheese, the plant-based market is active with alternative soft and hard cheese launches. In 2023, the U.S. plant-based cheese market was worth $219 million in sales, according to GFI and PBFA²⁰. Bel Brands USA debuted the Laughing Cow Plant-Based Spreadable Cheese Alternative in Garlic & Herb and Original flavors. Originally launched for food service last year, plant-based Climax Blue Cheese partnered with grocery delivery service Good Eggs, and the product is now available in the San Francisco Bay Area and Los Angeles. Miyoko’s Creamery introduced two new Plant Milk Cheese Spreads: Classic Chive and Sun-Dried Tomato. Credo Foods released “the world’s first oat milk-based vegan spray cheeze” in two flavors Cheddar and Smoky. The products are free of GMOs, artificial preservatives, and seed oils. Stockeld Dreamery and Plantega partnered to offer Cultured Cheddar at 60+ New York City bodegas ahead of a planned retail launch in August and a broader rollout in October.

Whether you are catering to consumers who follow a vegetarian, vegan, or flexitarian lifestyle, Trilogy specializes in developing vegan flavors for plant-based cheese and meat alternatives. Grow your plant-based portfolio with us. Contact us today and request your samples here.

SNACKING OPPORTUNITIES

Snacking is ingrained in our culture and will continue to evolve. According to 84.51°¹, the most prevalent times consumers reach for snacks are afternoon (82%), late afternoon (84%), and evening (84%). Furthermore, taste/flavor (75%) tops the chart for what is important to shoppers when choosing the perfect snack, followed by fulfilling a craving (55%), convenience (46%), and curbing an appetite (41%). Whether you are formulating animal-based or plant-based meat and cheese snacks, consumers expect an array of satiating flavors and experiences in a variety of applications. Let Trilogy satisfy your customers’ cravings for innovative snack flavors. Contact us today and request your samples here.

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